Cheesy Ranch Potatoes with Smoked Sausage Recipe
This recipe for Ultimate Cheesy Ranch Potatoes & Smoked Sausage combines tender roasted baby potatoes and savory smoked sausage coated in a flavorful ranch seasoning mix, topped with melted cheddar cheese for a comforting, hearty one-pan meal. Sprinkled with fresh parsley and optionally served with sour cream, this dish is perfect for an easy weeknight dinner or casual gathering.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Meats
- 1 lb smoked sausage (choose turkey or beef if you avoid pork)
Vegetables & Produce
- 4 cups small baby potatoes, halved or quartered
- Fresh parsley, chopped, for garnish (optional)
Seasonings & Spices
- 1 packet ranch seasoning mix
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp freshly ground black pepper
Other Ingredients
- 2 Tbsp olive oil
- 1½ cups shredded cheddar cheese (or cheese blend)
- Sour cream, for serving (optional)
Instructions
- Preheat and prepare baking sheet: Heat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper or a silicone mat to prevent sticking.
- Prepare potatoes: Rinse the baby potatoes thoroughly and pat them dry to remove excess moisture. Halve or quarter the potatoes so that all pieces are roughly the same size, ensuring even roasting.
- Slice sausage: Cut the smoked sausage into approximately ¼-inch thick slices. Set aside for later use.
- Season potatoes: In a large mixing bowl, combine olive oil, half of the ranch seasoning packet, garlic powder, onion powder, and black pepper. Add the potatoes and toss thoroughly until each piece is lightly and evenly coated with the seasoning mixture.
- Arrange on baking sheet: Spread the seasoned potatoes out in a single layer on the prepared baking sheet. Scatter the sausage slices evenly among the potatoes, making sure everything stays in one layer to allow roasting rather than steaming.
- Roast potatoes and sausage: Place the baking sheet in the oven and roast for approximately 35–40 minutes. Flip the potatoes and sausage once about halfway through the cooking time to ensure even browning. The potatoes should be golden and tender, and the sausage nicely browned when done.
- Add cheese and melt: Remove the pan from the oven and evenly sprinkle the shredded cheddar cheese over the hot potatoes and sausage. Return the pan to the oven for an additional 4–6 minutes or until the cheese has melted fully and begins to bubble.
- Garnish and serve: Remove the pan from the oven again, sprinkle with freshly chopped parsley for a burst of color and fresh flavor. Serve directly from the sheet pan with optional sour cream on the side for a cool, creamy contrast.
Notes
- For dietary preferences, turkey or beef sausage can replace traditional pork sausage.
- Adjust the amount of ranch seasoning to your taste; using the full packet will give a stronger ranch flavor.
- Baby potatoes should be similarly sized to ensure even roasting; cut larger ones to quarters.
- Serve with sour cream to add creaminess and temper the seasonings.
- Leftovers can be reheated in the oven or microwave but are best fresh.
